Monday, September 7, 2015

Urad Dal Rice Recipe-Ulundhu Sadham with Ellu Thuvaiyal

Uluntham Paruppu Sadam and ellu thuvaiyal is very popular in Tirunelveli district. I prepare this often for dinner at home as I love urad dal very much. Black gram is known as urad dal in Hindi, minappappu in Telugu and uzhunnu parippu in Malayalam. In India, it is commonly used in cooking to make dals. Urad dal is rich in  protein and vitamin B and is also a good source of  iron, folic acid, calcium, magnesium, potassium which is required for the body. Black urad dal has both soluble and insoluble fibers which helps relieve constipation. This dal is especially good for women. It is also said to improve milk secretion in lactating mothers. Urad dal/Ulundu (in the form of uluntan kali) is given to girls, when they attain puberty as it strengthens the uterus. It also helps in strengthening the bones and muscles. It is used extensively in South Indian cooking where urad dal is one of the key ingredient in making Idli-dosa batter. In short urad dal is a store house of nutrition. Today we will learn how to make a simple urad dal rice following this easy recipe with step wise pictures.

Ulundhu Sadham-Uluntham paruppu sadam
Uluntham Paruppu Sadam and ellu thuvaiyal

Ulundhu Sadham-Ellu Thuvaiyal

Ulundhu Sadham-Ellu Thuvaiyal

 Prep Time : 10 mins
 Cook Time : 20 mins 
 Serves: 2
 Recipe CategoryLunch-Dinner
 Recipe CuisineSouth Indian-Tirunelveli
 Author:

   Ingredients needed

   Rice - 1 cup (any rice)
   Split black urad dal -1/2 cup
   Garlic - 8-10 cloves
   Fenugreek seeds/vendhayam - 1/4 tsp
   Salt needed

   For the seasoning

   Oil - 1 1/2 tbsp (sesame seed oil preferable)
   Cumin seeds - 1 tsp
   Hing/Asafoetida - 1/4 tsp
   Curry leaves - a sprig
   Grated coconut - 1/4 cup

   For Ellu Thuvaiyal

   Black Sesame seeds - 1/2 cup/50 grams
   Red chillies - 2-3
   Tamarind - a small piece or 1/4 tsp paste
   Salt needed


Preparation

Dry roast rice and urad dal separately until hot to touch.

Though I have used raw rice for this recipe, you can prepare the same with other rice varieties also.

dry roasting rice and dal

Method 

Wash both dal and rice together. In a pressure cooker, add the washed rice and dal, fenugreek seeds, garlic, 3 1/2 cups of water and salt needed. (the quantity of water will vary according to the quality of rice used).

urad dal rice

Pressure cook on low heat for 2 whistles or until rice is soft.

ulundu sadam

Open the cooker once the pressure subsides. Heat oil in a pan, add cumin seeds, hing and curry leaves. When cumin seeds sizzle, add grated coconut, saute for a few seconds and add it to the rice dal mixture.

Uluntham Paruppu Sadam

Mix well gently and serve hot with ellu thuvaiyal or even tomato chutney.

Ellu thuvaiyal

Dry roast sesame seeds on medium heat until it splutters. Remove from heat and leave it to cool. Dry roast red chillies for a few seconds and grind it along with sesame seeds, tamarind, salt needed and less water to a smooth paste. (if there are impurities in the sesame seed, wash, dry and then dry roast it).

Serve with Urad dal rice/ulundu sadam.

You might love my

Kovai Arisi Paruppu sadam

Moong dal rice

Dal makhani with urad dal

Ulundu payaru laddu

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6 comments:

  1. Thank u for the yummy recipe Padhu. At last I got a proper recipe for Ulundhu Sadham. Going to be on my lunch/dinner menu. Can I pack this as lunch box menu? And 1 more question is can I use the ulundhu without husk?

    ReplyDelete
  2. Ulundu without skin will not suit this recipe. Use only split urad dal with skin. When packing for lunch, add more oil otherwise it will be a bit dry. You can have a spicy chutney or even gravy to go along with it.

    ReplyDelete
    Replies
    1. Thank u ☺. It came out great and became current favourite food to my son.

      Delete
  3. Hi padhu,
    I am ur great follower..... Fine to find my favourite ulundhu sadam recipe in ur blog.... My doubt s can v use whole skinned urad dal instead of the splitted one

    ReplyDelete
    Replies
    1. If using whole urad dal, you have to soak it overnight and cook it separately.Then you can add to the cooked rice and season it.

      Delete

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